Healthy Orange Carrot Muffins RECIPE FOR TODAY

Healthy Orange Carrot Muffins

Ingredients:

1/2 cup applesauce

1/4 cup canola oil

1/4 cup agave syrup

1/2 Tbsp vanilla extract

1 heaping tsp grated orange zest

1 cup vanilla flavored Soy Slender

3/4 cups finely grated carrots

2 eggs

2 1/4 cups (King Arthur’s) white whole wheat flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

9 packets of splenda (to taste, if you like it less sweet or more sweet you can adjust it)

Instructions:

Preheat oven to 350 degrees. Line a muffin pan with paper muffin liners.

In an electric mixer, or with a wire whisk, mix together the first 8 ingredients until well blended.

In a separate bowl, sift together the flour, baking powder, baking soda, salt, cinnamon and splenda. Gently mix the dry ingredients in to the wet mixture. Stir until justincorporated.

Spoon batter into 12 prepared muffin liners, filling all the way to the top. Bake at 350 for 18 minutes.

Yields: 12 muffins

Enjoy!

Beef and Butternut Squash Stew RECIPE FOR TODAY

Beef and Butternut Squash Stew

INGREDIENTS

• 3 tablespoon olive oil
• 1 onion, peeled and chopped
• 2 cloves garlic, chopped
• 1 tablespoon minced fresh rosemary
• 1 tablespoon chopped fresh thyme
• 2 pounds stew beef, cut into 2-inch cubes
• 1/2 teaspoon salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper, plus more to taste

• 2 tablespoons all-purpose flour
• 1 cup Marsala wine
• 1 pound butternut squash, trimmed and cut into 2-inch cubes
• 1/4 cup chopped sun-dried tomatoes
• 3 to 4 cups beef broth
• 2 tablespoons fresh chopped flat-leaf parsley
• Crusty bread, for serving

DIRECTIONS

In a large soup pot heat 3 tablespoons of olive oil over medium heat. Add the onions, garlic, rosemary, and thyme and saute until the onions are tender, about 2 minutes. Toss the beef cubes in salt and pepper and flour. Turn up the heat to med-high and add the beef to the pot. Cook until the beef is browned and golden around the edges, about 5 minutes. Add the Marsala wine. Using a wooden spoon, gently stir up all the brown bits off the bottom of the pan. Add the butternut squash and sun-dried tomatoes and stir to combine. Add enough beef broth to just cover the beef and squash. Bring the stew to a boil over high heat, then reduce the heat to low and simmer, covered, for 1 hour. Season the stew with additional salt and pepper to taste. Sprinkle with the chopped parsley. Serve with crusty bread alongside.

Originally from FoodNetwork.com

Omelet de Espinaca, Cebollín y Queso Ricotta A SPANISH RECIPE FOR TODAY

Omelet de Espinaca, Cebollín y Queso Ricotta

Ingredientes:

• 1 Ramo de espinacas hervidas
• 1 Taza de cebollines picados
• 100 grs de queso ricotta
• 3 Huevos
• Sal y pimienta al gusto
• 2 Cucharadas de mantequilla
• Aceite de oliva

Preparación:

Hervir las hojas de espinacas y escurrir. Picar los cebollines y sudarlos en mantequilla. Picar las espinacas y mezclarlas con el queso ricotta. Aparte, batir los tres huevos con la sal y la pimienta al gusto. Cocinar en una sartén de teflón con una cucharada de aceite de oliva. Cuando haya cuajado el huevo, colocar encima la preparación de espinacas, cebollines y queso ricotta. Doblarla y tapar para que termine de cocinar. Sacarla y dividirla en dos partes. Servir caliente en cada plato.

Roasted Sweet Potatoes with Honey and Cinnamon RECIPE FOR TODAY

Roasted Sweet Potatoes with Honey and Cinnamon

Ingredients
4 sweet potatoes, peeled and cut into 1-inch cubes
1/4 cup extra-virgin olive oil, plus more for drizzling potatoes after cooked
1/4 cup honey
2 teaspoons ground cinnamon
Salt and freshly ground black pepper


Preheat oven to 375 degrees F.
Lay the sweet potatoes out in a single layer on a roasting tray. Drizzle the oil, honey, cinnamon, salt and pepper over the potatoes. Roast for 25 to 30 minutes in oven or until tender.
Take sweet potatoes out of the oven and transfer them to a serving platter. Drizzle with more extra-virgin olive oil.



Recipe courtesy of Tyler Florence

Pan Francés A SPANISH RECIPE FOR TODAY

Pan Francés

Ingredientes:

• 2/3 taza de leche
• 2 cucharadas de azúcar
• 1 pizca de sal
• 8 rebanadas de pan
• 2 cucharadas de mantequilla
• 1 Taza de aceite
• azúcar, canela molida para espolvorear
• miel  para servir

Preparación:

En un bowl se baten los huevos, la leche, el azúcar y sal hasta que queden bien integrados.

En un sartén calienta el aceite y agrega la mantequilla, se pasan las rebanadas de pan por el huevo batido y se doran en el aceite caliente.

Se sacan y se les pones miel al gusto y se espolvorean con canela molida. Se sirven calientes.

Huevos Benedictinos con salsa holandesa - A SPANISH RECIPE FOR TODAY

Huevos Benedictinos con salsa holandesa

Ingredientes:

• 6 huevos
• 6 muffins o pancitos redondos
• 6 rebanadas de jamón o salmón ahumado
• Mantequilla

Salsa holandesa:

• 5 yemas de huevo
• 150 grs de mantequilla
• El jugo de 1 limón
• 1/2 cucharada de sal
• 1 cucharada.de mostaza
• Tomaticos tipo cherry

Preparación:

Enmantequillar cada rebanada de muffin o pan redondo. Colocarle encima la rebanada de jamón o salmón. Colocar cada huevo en una sartén con agua y una cucharadita de vinagre blanco. Calentar sin que hierva y cocinar el huevo hasta que endurezca la clara. Colocar el huevo sobre el muffin. Bañar ambos con la salsa holandesa. Adornar con tomaticos cherry y ramitas de ciboulette.

Salsa holandesa:

Colocar la mantequilla en una olla y derretir hasta que se le forme una espumita blanca. En el vaso de la licuadora colocar la mostaza, el jugo de limón, las yemas de huevo, la sal y licuar. Verter la mantequilla, poco a poco, en la licuadora.

PINEAPPLE UPSIDE DOWN CAKE RECIPE FOR TODAY

PINEAPPLE UPSIDE DOWN CAKE
from bocadefresa.net
INGREDIENTS:

For the topping

60 g (30 g) butter
80 grams (40 grams) of white sugar
80g (40g) brown sugar
550 g (3 slices) of pineapple in syrup *
cherries in syrup for garnish (optional)

* Dry well and remove as much liquid as possible so it does not moisten the cake too much.

For the cake:

(If you want to make a smaller size cake use the measurement in brackets)

195 gr (100 gr) pastry flour
2 tsp (1 tsp + a pinch) baking powder
1/4 tsp salt
120 g (60 g) butter
200 gr (100 gr) sugar
1 tsp vanilla extract
2 eggs (not too large)
120 ml (60 ml) milk


PREPARATION:

For a mold about 23 cm. Oven to 180 degrees.

We put the two types of sugar and butter in a small saucepan and cook over medium heat until all is dissolved and acquire a homogeneous texture. Then let it cook a little longer until we see that the sugar begins to caramelize a few minutes.

Then remove from heat and pour over a greased mold, place the pieces of pineapple and cherries to cover the mold, and reserve.

Beat butter and sugar until fluffy and smooth. Once this consistency is obtained add the vanilla extract and continue beating. continue to add the egg yolks one at a time, beating well after each addition.

Mix flour, baking powder and salt and add to previous mass, in three parts, alternating with the milk and whisk to incorporate all ingredients.

In another bowl, beat egg whites until they are stiff peaks.

Incorporate the egg whites to the dough, in two parts, and with the help of a spatula, but integrate carefully, do not beat too much.

Pour mixture in the mold, smooth the top and bake for about 50 minutes (smaller cake may be ready in 35 minutes), or until we prick cake and see that the cake tester comes out clean.

Once out of the oven, let cool in the pan, about 10 minutes. Then remove from mold and let cool completely.